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Estimating Component Values - Lamb

 Updated 2015-08-15

 Estimating Component Values for Lamb

Data on lamb meat are readily available from a range of sources, including data from countries for which lamb meat is an important export article. Two such countries are Iceland and New Zealand.

Data on Icelandic Lamb Meat

In Reykdal and Þorkelsson (1994) [1], 168 samples of Icelandic lamb meat of different cuts and meat quality were analysed for dry matter, total nitrogen, total lipids, and ash.

The authors clearly indicate that there is a direct corellation between the water content and the macronutrients for all samples. In the report regression equations are given for the different cuts analysed.
The following table shows the overall relationship between the water content of the lamb meat and the protein and total lipid content. It is evident from the plotted data that there is a linear relationship between the components.



From the figure above it follows that there must also be a linear relationship between the fat and protein content.



The relationship between ash and protein is also linear, but less strong.



The relationship between ash and protein is also linear, but less strong.

Data on Australian Lamb Meat

Hoke et al have analyzed a substantial amount of Australian trimmed lamb cuts intented for export. Separable lean and separable fat were analyzed for proximate composition, cholesterol, fatty acids, 10 minerals and six vitamins.


Due to the nature of the samples (separable lean/separable fat), the analytical results of Hoke et al does not cover the whole range of lipid content, but rather the end points. However, the macronutrients show almost the same linear tendencies with similar fits as listed above for protein and total lipids the moisture content from the results of Reykdal and Þorkelsson.


and the same for the protein content by total lipid content:


and ash by protein content:



The cholesterol content of Australian lamb meat follows the total lipid content in the same manner as cholesterol in pork and beef:





Calcium does not show any dependency on neither protein, total lipids, moisture, nor ash in Hoke et al's data. Therefore, the calcium content in lamb meat can be calculated as an average value covering all cuts, 14 mg/100 with a minimum and maximum of 9 and 19 mg/100 g, respectively.

Iron shows some dependency of the protein values (p<0.0001):






First Albanian food composition tables (2022).

First Albanian food composition tables (2022) published with assistance from NPPC-VÚP in the frame of the Slovak Republic Official Development Support Programme.
Download here.
Swedish food composition database updated.

New version of the Swedish food composition database with updated nutritional values for several food groups and new foods and iodine values added. See the Swedish Food Agency's website.
First edition of the Kyrgyz Food Composition Table.

Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.
2021 Release of the New Zealand Food Composition Database.

The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.